In a heavy saucepan, combine 1/2 cup of the milk and cornstarch;mix well. Add remaining milk, place over medium heat and cook,stirring, until mixture comes to a boil, reduce heat, and simmerfor 2 minutes.

Remove from heat. In a bowl, beat egg, add small amount of hotmixture to beaten egg, stirring until smooth; return immediatelyto hot mixture, stirring constantly. Stir in sugar and vanilla.Pour 1/2 cup into each of four dessert dishes. Cover with plasticwrap to prevent skin forming on top of pudding. Cool to roomtemperature or chill in refrigerator.